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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.

Salmon is terrific this way and so fast and simple. I used to put a bit of salt with the rub, but I have found that it really is not necessary. I like this equally well with ground chiles or chipotles.

1. In a small bowl, combine the chile and sugar. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel.

2. Place well seasoned, heavy skillet over medium heat until hot. (If skillet is not well seasoned, add the oil.) Sauté the salmon for 3-5 minutes per side. Serve garnished with salsa of your choice.

Mango Salsa

Mangoes are one of my favorite fruits. To me, they taste like a gingered peach. The fruity flavor is complemented nicely with spicy pequin, making it a terrific salsa for any seafood or poultry dish. I have even served it with jicama sticks and corn chips for snacking or as an appetizer.